Position Summary We are seeking a dynamic and experienced Kitchen Supervisor to lead our culinary team in delivering exceptional food service within a vibrant hospitality environment. The American Line Kitchen Supervisor is responsible for the daily operation, performance, and consistency of the American food line. This position is a working supervisor who provides hands-on leadership during service while ensuring food quality, ticket times, cleanliness, food safety, proper preparation, and adherence to established recipes and portion standards. The Kitchen Supervisor is also responsible for training and developing kitchen staff and maintaining an organized, efficient, and professional work environment.

Primary Responsibilities Kitchen Operations:

Oversee the daily operation of the American line, ensuring food is prepared accurately, consistently, and efficiently according to established recipes, presentation standards, and guest expectations.

Working Supervisor:

Work scheduled kitchen shifts alone and alongside the team while providing active supervision, direction, and support during service.

Training & Development:

Responsible for training and developing cooks and other assigned kitchen personnel, including proper cooking techniques, recipes, portioning, food safety, sanitation, equipment use, opening and closing procedures, and kitchen standards.

Performance Management:

Monitor employee performance, provide ongoing coaching and feedback, recognize strong performance, and promptly address performance, attendance, conduct, or training concerns with management.

Scheduling & Staffing:

Responsible for preparation, posting, and management of kitchen schedules and help ensure appropriate staffing levels based on anticipated business volume.

Food Quality & Consistency:

Monitor food preparation, taste, temperature, portion size, presentation, and overall quality to ensure consistent standards are maintained on every shift.

Ticket Times & Execution:

Monitor ticket flow and kitchen productivity, organize the line during high-volume periods, and make adjustments necessary to maintain timely service without sacrificing quality.

Food Safety & Sanitation:

Ensure compliance with food safety requirements, proper food handling, temperature controls, labeling, dating, storage, cleaning, and sanitation procedures.

Inventory & Ordering:

Monitor food and kitchen supply levels, communicate ordering needs, assist with inventory counts, and help maintain appropriate product levels while minimizing shortages and unnecessary inventory.

Food Cost & Waste Control:

Monitor portions, preparation practices, waste, spoilage, and product usage to help control food costs and improve kitchen profitability.

Receiving & Product Rotation:

Ensure products are properly received, inspected, stored, dated, and rotated using established inventory procedures.

Equipment & Facility:

Ensure kitchen equipment and work areas are properly cleaned and maintained. Promptly report equipment failures, maintenance concerns, or unsafe conditions.

Opening & Closing Procedures:

Ensure required opening, shift-change, and closing duties are completed accurately and consistently.

Guest Concerns & Remakes:

Respond promptly to food-quality concerns, remakes, or special requests and identify recurring issues requiring additional training or procedural changes.

Kitchen Coordination:

Work closely with the Chinese and Vietnamese kitchen lines to coordinate food preparation, staffing, shared equipment and supplies, cleanliness, service execution, and overall kitchen operations. Promote teamwork and consistent standards across all kitchen concepts.

Cross-Department Coordination:

Maintain effective communication with servers, bartenders, management, and other Food & Beverage personnel to support efficient service and a positive guest experience.

High-Volume Leadership:

Maintain a strong leadership presence during peak business periods and ensure the kitchen team is organized and prepared for anticipated volume.

Policies & AFR Standards:

Lead by example and ensure kitchen employees maintain professional conduct and follow company policies, including Grand Casino's Always Friendly & Respectful (AFR) standards.

Management Requests:

Perform other compatible duties and operational functions requested by management. Reporting Structure

• Reports directly to the Director of Operations and General Manager.
• Provides day-to-day direction and supervision to American Line Cooks and other assigned kitchen personnel.
• Works closely with the Chinese and Vietnamese kitchen chefs and lines to maintain coordinated, efficient, and consistent overall kitchen operations.

Overall GoalThe American Line Kitchen Supervisor is responsible for building and maintaining a consistent, efficient, clean, and well-trained kitchen operation. The position combines hands-on cooking with leadership, training, performance management, food-cost awareness, and operational accountability to ensure the American line consistently delivers high-quality food and timely service while supporting the overall profitability and guest experience of Grand Casino.

Pay:

$26.00 - $28.00 per hour Expected hours: 40.0 per week

Benefits:

Dental insurance Flexible schedule Health insurance Paid time off Vision insurance

Experience:

Line Cook:

3 years (Required) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Overnight Shift (Preferred)

Work Location:

In person